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Prep time
30 minutes
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Cook time
10 minutes
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Makes
4-5 servings
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Ingredients
- Smoky Tomato and Almond Sauce
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1
28 oz. can of organic whole peeled tomatoes
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1/3 cup
blanched almonds
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1 tablespoon
garlic powder
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1-2 teaspoons
cayenne pepper (depending on desired level of heat)
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1 tablespoon
Kite Hill almond cream cheese (optional)
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salt and pepper to taste
- For the zucchini noodles and mushrooms
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8 oz. of organic baby bella mushrooms
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4
large organic zucchinis (~2.5 pounds)
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2 teaspoons
garlic powder
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2 teaspoons
onion powder
Directions
- Smoky Tomato and Almond Sauce
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Toast the almonds in the oven for 10 minutes.
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Add all ingredients to a high-speed blender and blend until smooth.
- For the zucchini noodles and mushrooms
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Spiralize the zucchinis using a handheld spiralizer, or I use the KitchenAid spiralizer attachment
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Heat one tablespoon of olive oil on a large skillet or pot, then add mushrooms, garlic powder and onion powder and sauté until fragrant and tender.
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Add spiralized zucchini to skillet, then pour sauce over the "zoodles" and mushrooms.
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Let zoodles heat thoroughly (3-5 minutes), then remove from heat and serve. Top with chopped basil, nutritional yeast or other desired toppings.
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